Tuesday, July 29, 2008

Tex-Mex Chicken

2 chicken breasts, or 4-5 tenders
1 can diced tomatoes w/ jalapenos, drained
1 cup salsa
1 TB ground cumin
3 cloves garlic, minced, or 1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
1 red and yellow pepper, sliced or bite sizes
1 med onion, sliced thinly

1 can black beans, drained, and coursely mashed
1 can corn, drained

Hard taco shells or tortillas
Shredded Monterey jack cheese
1 avocado
Sour cream
Lime Wedges

Place chicken in a 5 QT crock pot. Stir remaining ingredients (MINUS the beans and corn) and pour over chicken. Cook on low 4 1/2 hours and high 3 1/2 hours. Drain off liquids. Add beans and corn and cook on high until heated through. Makes about 7 cups filling.

1 comment:

Andrea said...

That sounds so good!! Thanks for the recipe--I am always looking for good crock pot recipes!